Cajun Cocktail Nuts Recipes

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ROASTED CAJUN NUTS



Roasted Cajun Nuts image

Provided by Trisha Yearwood

Time 1h15m

Yield 4 cups

Number Of Ingredients 11

2 tablespoons sugar
1 teaspoon Cajun seasoning
1/2 teaspoon cayenne pepper
Kosher salt
2 tablespoons warm rendered bacon fat or melted unsalted butter
2 cloves garlic, finely grated
1 cup raw unsalted almonds
1 cup unsalted cashews
1 cup pecan halves
1 cup unsalted dry-roasted peanuts
1 large egg white

Steps:

  • Preheat the oven to 200 degrees F. Line a baking pan with parchment.
  • Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
  • Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
  • In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
  • Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

SWEET, SALTY, SPICY PARTY NUTS



Sweet, Salty, Spicy Party Nuts image

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  • Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  • Transfer nuts to the prepared baking sheet and spread into a single layer.
  • Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

SPICED COCKTAIL NUTS



Spiced Cocktail Nuts image

Provided by Giada De Laurentiis

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
2 egg whites
2 cups roasted and salted almonds
2 cups roasted and salted cashew nuts
2 cups walnut halves
3/4 cup sugar
2 tablespoons Madras curry powder
1 tablespoon ground cumin
2 1/2 teaspoons garlic salt
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
  • In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
  • Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

COCKTAIL NUTS



Cocktail Nuts image

Make and share this Cocktail Nuts recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce
1 lb mixed nuts (3 to 4 cups)
3 tablespoons Worcestershire sauce

Steps:

  • Heat oven to 300º.
  • Melt butter with salt, garlic powder and pepper sauce.
  • Mix well- add nuts.
  • Toss to coat.
  • In a jelly roll pan, bake for 15 minutes, stirring occasionally.
  • Sprinkle with Worcestershire sauce and bake 15 minutes longer.

CAJUN-STYLE PRAWN COCKTAIL



Cajun-style prawn cocktail image

Breathe new life into prawn cocktail, a classic Christmas cocktail. With the addition of some Cajun spices, it's a flavour-packed modern twist

Provided by Melissa Thompson - Journalist and food writer

Categories     Starter

Time 35m

Yield Serves 4 as a starter

Number Of Ingredients 21

225g frozen raw peeled king prawns, defrosted
100ml buttermilk (if you can't find buttermilk, mix the same amount of yogurt with the juice of ½ lemon)
½ iceberg lettuce, shredded
1 ripe avocado, stoned, halved, peeled and thinly sliced crosswise
vegetable oil, for frying
finely chopped chives, to garnish
3 tbsp smoked paprika
½ tbsp ground black pepper
½ tbsp ground white pepper
1½ tbsp garlic powder
1½ tbsp onion powder
2 tsp dried oregano
1 tsp dried thyme
1-2 tsp cayenne pepper (to taste)
4 tbsp mayonnaise
4 tbsp tomato ketchup
3 tsp capers, drained and finely chopped
30g gherkins, finely chopped
100g plain flour
100g fine cornmeal or polenta
2 tsp baking powder

Steps:

  • First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
  • To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
  • Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
  • Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
  • Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.

Nutrition Facts : Calories 648 calories, Fat 42 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.94 milligram of sodium

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